Resistant Dextrin Powder

Shaanxi Yuantai Biological Technology Co., Ltd. is one of the most reliable manufacturers and suppliers of resistant dextrin powder in China. With abundant experience, we warmly welcome you to wholesale bulk resistant dextrin powder for sale here from our factory. Quality products and reasonable price are available.

Resistant dextrin powder is a low-calorie dextrin produced from starch. It is obtained through industrial extraction and refining of the indigestible components from roasted dextrin. It belongs to the category of low-molecular-weight water-soluble dietary fiber. Its aqueous solution has extremely low viscosity, with minimal change in viscosity with shear rate and temperature. It possesses advantages such as low calorie content, heat resistance, acid resistance, and freeze resistance, making it a promising low-calorie soluble food ingredient with broad development prospects in the food industry.Resistant dextrin is widely used in solid beverages, liquid beverages, dairy products, baked goods, meal replacement powders, health supplements, and foods for special medical purposes.

Methylation analysis shows that its branched structure is more complex than that of raw starch. It is speculated that these branched structures are due to intramolecular dehydration of the terminal groups of reducing glucose in starch, or the transfer of glucose residues dissociated during starch thermal decomposition to hydroxyl groups. Resistant dextrin differs from ordinary amylase degradation products; in addition to the original -1,4 and -1,6 glycosides of starch, it also contains -1,2 and -1,3 glycoside structures, and exhibits intramolecular dehydration condensation polymers and -1,6 glycoside structures at some reducing ends. Besides the linear portion, there are many different regular structures because during the acid-thermal decomposition of starch, transfer reactions and retrosynthetic reactions occur simultaneously, forming new combinations.

YTBIO supplies resistant dextrin with a total dietary fiber content greater than 85%/90%/95%, made from non-GMO corn or tapioca starch. It is suitable for various food and health supplement formulations and has complete certifications (cGMP, FSSC22000, BRC, HALAL, KOSHER, ISO9001, ISO22000). Please feel free to contact us anytime via online inquiry or email.

The raw material for resistant dextrins can be made from wheat starch or corn starch using a tightly controlled dextrinization process. During this process, the starch undergoes a certain degree of hydrolysis, followed by a repolymerization process. It is the repolymerization process that converts starch into fibers by forming glycosidic linkages that cannot be cleaved by enzymes in the digestive tract and thus are indigestible, and also hinder the cleavage of digestible linkages. Dextrinization is followed by a separation step which ensures optimum molecular weight distribution, consistent rheological and technical properties, and the right fiber content, which is 85 for resistant dextrins according to the 2001-03 AOAC method . The product is then subjected to further refining steps, including the removal of monosaccharides to bring the dry matter to a mono- and disaccharide content of less than 0.5%, and finally spray drying. Therefore, although resistant dextrin is a dextran, it can still be considered sugar-free. About 25% of its glycosidic linkages are unhydrolyzable by human digestive enzymes. Due to its fiber content, its analytical characteristics and the physiological properties we describe further below, resistant dextrins are completely soluble in cold water without causing an increase in viscosity. Therefore, according to the content standards of the Chinese Center for Disease Control and Prevention, foods containing resistant dextrin can be called 'fiber sources' --- 3 grams of fiber per 100 grams or 'rich in fibers' --- per 100 grams Contains 6 grams of fiber.

1. Good processing stability.
Resistant dextrin powder has the processing characteristics of heat resistance, acid resistance, freezing resistance, etc., and the viscosity of the aqueous solution is very low, and the viscosity value changes slightly with the change of shear rate and temperature.

2. Good dissolution, slightly sweet and odorless, does not affect the flavor of the finished product, can modify the bad flavor, and has the function of improving the taste.

3. Low in calories, suitable for people who lose weight.
Resistant dextrin can supply very low sustained energy, increase satiety, delay hunger, and has certain effects in weight control. The tolerated dose of resistant dextrin was high, with a threshold of 45 g per day, without any gastrointestinal symptoms, and no diarrhea occurred at doses of 100 g per day (Van den Heuvel et al., 2004; Vermorel et al., 2004; Lefranc-Millot et al., 2006b; Pasman et al., 2006).

4. Regulate blood sugar.
Resistant dextrin mainly absorbs glucose and inhibits the activity of amylase, delays the degradation of starch and the absorption of glucose, and inhibits the rise of blood sugar after meals. It is very suitable for diabetics.

5. The effect of prebiotics can reduce the burden on the intestinal tract and prevent intestinal diseases.
In China, resistant dextrin has been recognized as a prebiotic product by the "Public Nutrition Improvement Microecology Project" at the end of 2008. Its goal is to increase the use of prebiotic products in China to improve gut dysbiosis, which has been identified as a key factor in sub-health. Resistant dextrin is fermented in the colon to produce exercise fatty acids, which inhibit the growth of spoilage bacteria; as a substrate, it promotes the proliferation of probiotics, thereby inhibiting the reproduction of pathogenic bacteria, repairing the intestinal epithelial barrier function, inhibiting tumor cell proliferation, inhibiting carcinogenic chemical activity and anti-oxidation .

6. Prevention and treatment of cardiovascular diseases.
The healthy effect of ingesting resistant dextrin on serum has been confirmed in rats, chickens, dogs, pigs, and human experiments. The results show that continuous ingestion of resistant dextrin can reduce serum cholesterol and neutral fat concentration and body fat mass , which can meet the needs of various hyperlipidemia patients in improving lipid metabolism.

Applications in Dairy Products

Resistant dextrin can be added as simply as granulated sugar or sugar without affecting the original flavor of the food, so it can be applied to the production of dietary fiber-enhanced dairy products or milk beverages supplemented with dietary fiber. Due to the combination of resistant dextrin and fat It has a similar taste and is low in calories. It can also be used as a low-calorie maltodextrin that matches the flavor of dairy products. For example, it can replace a part of sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc. In recent years In recent years, the consumption of fermented milk and lactic acid beverages has been increasing, and the addition of resistant dextrin has brought into full play the biological functions of resistant dextrin and beneficial intestinal bacteria such as lactic acid bacteria and bifidobacteria, resulting in a huge relative multiplied effect.

Application in infant food

Infants and young children, especially after weaning, the sharp decrease of bifidobacteria in the body leads to diarrhea, anorexia, growth retardation, and reduced utilization of nutrients. Eating water-soluble resistant dextrin foods can improve the utilization of nutrients and promote the utilization of calcium, iron, Absorption of trace elements such as zinc.

Application in flour products

Adding different types of dietary fiber to bread, steamed bread, rice and noodles can increase and improve the color of the bread. Adding dietary fiber at an amount of 3% to 6% of the flour can strengthen the gluten of the dough, and the steamed buns that come out of the basket have a good taste and a special fragrance , the strength of raw noodles is weakened after adding noodles, but the strength increases after cooking. Generally, the noodles after adding treatment have good toughness and are resistant to boiling and foaming. Biscuits and pastries contain more sugar and oil in the preparation, and the water content is relatively low. It is necessary to add dietary fiber. Biscuit baking has very low requirements on the quality of flour gluten, so it is convenient to add resistant dextrin in a large proportion, which is more conducive to making a variety of health biscuits with fiber function as the main function; pastry contains a lot of water in the production , When baked, it will solidify into a soft product and affect the quality. Adding water-soluble resistant dextrin to the pastry can keep the product soft and moist, increase the shelf life, and extend the shelf life.

Application in meat products

Dietary fiber and protein interact to form a heat-stable gel through the interaction of salt and hydrophobic bonds. The complex formed by the interaction between soluble dietary fiber and protein is a new type of gel. In addition, dietary fiber can also absorb flavor substances , to prevent volatilization of aroma substances. Adding a certain amount of dietary fiber can improve product yield, enhance taste and quality; water-soluble dietary fiber can be used as an excellent fat substitute to produce high protein, high dietary fiber, low fat, Low-salt, low-calorie ham sausage with health functions.

Company introduction and certificates obtained

Shaanxi Yuantai Biological Technology Co., Ltd (YTBIO) was established in 2014, mainly supplying Resistant Dextrin Powder etc. We have our own factories, R&D and quality inspection teams, and have the conditions for development, production, and quality assurance. At present, we have obtained ISO9001, ISO22000, HALAL, KOSHER, HACCP, FDA,  and other certificates. Therefore, the quality of our products is guaranteed, and it is our original intention to bring high-quality products to customers.

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